Gluten.
From Latin gluten, glue.
Gluten is a sticky nitrogenous protein material present in wheat flour. Words beginning in glut‑ refer to related chemical compounds, such as the amino acids glutamine and glutamic acid; salts of the latter are glutamates, as in the taste enhancing food additive monosodium glutamate; glutaminase is an enzyme that breaks down glutamine to glutamic acid.
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